StillSmart

I have a 25 ltr blue water drum and it has an oring sealing screw on lid.

Drum seems to leak a bit at oring, just wondering what i could put on Oring to lube it that wont hurt the wash, only doing sugar washes in it. Water on it just makes it grip as i do it up.

I use similar.

Take the o ring out. You won't need an air lock then.

Once you have put the wash in, just do the lid up. Simple.

There will be enough gap for co2 to get away, but nothing big enough for flies to get in.

Mash wrote:I use similar.

Take the o ring out. You won't need an air lock then.

Once you have put the wash in, just do the lid up. Simple.

There will be enough gap for co2 to get away, but nothing big enough for flies to get in.

Is it ok to let sit for 10 days after its finished though ?

Certainly, until you remove the lid there will be a layer of carbon dioxide sitting on top of your wash and protecting it.

Dead yeast cells can start to break down and introduce off tastes through autolysis, so I wouldn't want to leave it for more than a month.

+1

Absolutely - and if you remove the lid gently the co2 is heavier than air so it stays put.

Years ago, before I returned to the hobby, my wines were usually disappointing.

With the benefit of interweb forums, I soon learned that my problems came from leaving wines sitting on dead lees for far too long.

I have never lost a beer to autolysis because I work on a 2 week cycle between the brew day and bottling or kegging.

I do know people who have lost brews because they forgot about them and they ended up spending 5-6 weeks in the FV.

I am only guessing at a time limit on sugar washes, because I tend to rack mine at 2 weeks and strip them at 3.

+1 GTF my damson wine this year went from bucket to bottle in 12 weeks. That might actually be too quick, but I have also fallen down the unpleasant pit of leaving wines on the lees too long.

Incidentally both the damsons and my washes (mostly wheat but I'm experimenting with Teddy's) are fermented in a 30l bucket with a close-fitting but not air-tight lid. I gave up with air locks a while back - only use them with demijohns now. Doesn't seem to affect the end product!

Cheers

Hampk

Thanks for the great replys, i will not worry about it leaking a bit now, i am doing 2 weeks between runs as it seems a good cycle, week to ferment and a week to settle.

If you do want to look after the O-Ring a little glycerine or honey smeared on it will re make the seal

It's better off in the drawer. The co2 needs to get away. But if you want a better seal (when using it for storage say) something inert is better..Vaseline.

What Mash says....the Billy Connolly stuff works great.

FWIW I find in beer brewing some brews take over 35 days to ferment out. Not much airlock activity always noticeable, but while the airlock is holding positive pressure I leave them alone. When airlock levels, time to explore. Never lost a brew yet, never produced anything off either. Come close to running out of beer from time to time, but that's another matter.

packapoo wrote:Never lost a brew yet, never produced anything off either. Come close to running out of beer from time to time, but that's another matter.

ooooooooooooooooooooo you should never say that out loud. But a tremendous risk to myself , I willhave to agree with you.

but Airlocks? - sooo last year